Sauerkraut is a regular guest in almost every home. From such a familiar, but very useful sauerkraut, you can cook delicious and unusual salads every time. It all depends on the imagination of the hostess and the ingredients at hand.
All components for salads can be taken arbitrarily. Focus on your taste and the availability of ingredients.
- Add pieces of canned pineapple, cranberries or lingonberries to the sauerkraut. Add sugar to taste. Season the salad with vegetable oil. Instead of pineapple, you can use sliced canned peaches, as well as slices of fresh oranges, peeled from the film and cut into pieces.
- In a bowl of sauerkraut, add grated raw carrots, grated apple without peel, finely chopped raw parsley or celery root, chopped dill, cilantro, parsley, and onion. Pepper, season with unrefined vegetable oil and stir. Ideally served with black bread.
- Sauerkraut tastes great with chopped crab sticks or crab meat. Add canned green peas and corn. Season the salad with sunflower oil or mayonnaise.
- An excellent appetizer is sauerkraut salad with pickled or salted mushrooms and cucumbers. Chop mushrooms and cucumbers finely, add chopped greens, maybe a little sugar and black pepper. Drizzle with vegetable oil, stir.
- Canned or pitted olives can be added to sauerkraut by cutting them in half. If the olives are large, cut them into slices. Chop the onion thinly, mash it by hand with a pinch of sugar, add to a bowl. Season with olive oil, stir, place on washed and dried lettuce leaves.
